Buttery Almond Cake (Josie Maran)

Buttery Almond Cake (Josie Maran)

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  • Prep Time


  • Total Time


  • Servings



  • 9

    ounces pure almond paste

  • 2

    large eggs

  • 6

    tablespoons unsalted butter, melted and cooled slightly

  • tablespoons cornstarch, sifted

  • teaspoons baking powder

  • 2

    large egg whites

  • tablespoons granulated sugar

  • cup sliced almonds

  • Confectioners’ sugar, for dusting

  • Optional: whipped cream for serving


Preheat the oven to 350°. Spray an 8-inch round cake pan (or smaller ramekins!) with nonstick cooking spray. In a large bowl, beat the almond paste with 1 of the eggs until smooth with a hang mixer. Add the remaining egg and beat until thick and pale, about 5 minutes. Add the melted butter, cornstarch and baking powder and beat until incorporated. Scrape the almond mixture into a large bowl. In a separate large bowl, use your hand mixer to beat the egg whites at medium-high speed until thick and foamy. Slowly beat in the granulated sugar at high speed and continue beating until medium-stiff peaks form, about 3 more minutes. Using a rubber spatula, gently fold the egg whites into the almond mixture until no streaks remain. Scrape the batter into the prepared pan(s) and sprinkle the sliced almonds on top. Bake for about 30-35 minutes, until lightly browned and firm. Let cool completely. Transfer the cake to a serving platter, right side up. Dust with confectioners’ sugar, cut into wedges and serve with whipped cream.


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